Carrot and Raisin Chutney

2 cups carrot, peeled, cubed   

1 onion, chopped roughly

¼ cup brown sugar  

¼ cup white/brown vinegar

1 tsp grated fresh ginger  

1 tsp ground cumin

½ tsp cinnamon  

Salt, Pepper

1 medium onion, diced  

1 cup pitted raisins

1 Granny Smith apple, diced

 

Steam the carrots and apple cubes till tender, either on stove or in microwave.   Drain the carrot and apple cubes. 

In small pot on the stove, combine onion, sugar, vinegar, ginger, raisins, cumin, cinnamon, salt & pepper. Stir in carrot & apple cubes; bring to boil. Reduce heat and simmer, covered, for about 20 minutes.  Spoon out ¼ of mixture, blend it coarsely, mix in with rest of mixture in pot.  Simmer till it resembles chutney-consistency.  Keep in fridge.

Photo and Recipe:  Alma Pretorius